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Quick Shrimp Curry

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

I like to serve optional toppings, such as limes, coconut and green onions, in bowls on the table. That way everyone can take what they enjoy. —Sharon Tipton, Casselberry, Florida
Quick Shrimp Curry Recipe photo by Taste of Home

Ingredients

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 medium tart apple, peeled and finely chopped
  • 1 celery rib, chopped
  • 1 garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1/2 cup heavy whipping cream
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1 bay leaf
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • Hot cooked rice
  • Optional: Lime wedges, toasted coconut and chopped green onions

Directions

  1. In a large saucepan, heat butter over medium-high heat. Add onion, apple and celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in chicken stock, cream, curry powder, salt, mustard and bay leaf. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
  2. Reduce heat; simmer, uncovered, until slightly reduced, 6-8 minutes, stirring occasionally. Add shrimp; cook until shrimp turn pink, 6-8 minutes. Serve with rice and, if desired, optional toppings.

Nutrition Facts

2/3 cup: 239 calories, 13g fat (7g saturated fat), 171mg cholesterol, 544mg sodium, 10g carbohydrate (4g sugars, 1g fiber), 21g protein.

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